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Restaurants›E B Strong's›Chopped Recipe

Chopped Recipe

Inspired by E B Strong's

Time30m

Serves4

Olive, Roasted Red Pepper, Artichoke Hearts, Salami, Crispy Poached Egg, Manchego, Sun Dried Tomato Vinaigrette

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Ingredients

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Salad Ingredients

1 cup Olives (mixed, pitted)

1 cup Roasted Red Peppers (sliced)

1 cup Artichoke Hearts (canned or jarred, chopped)

1 cup Salami (sliced and chopped)

1 cup Manchego Cheese (shredded)

4 eggs Crispy Poached Eggs

Sun Dried Tomato Vinaigrette Ingredients

1 cup Sun Dried Tomatoes (packed in oil)

1 3/4 cup olive oil

1 1/4 cup red wine vinegar

2 cloves Garlic (minced)

1 tbs Dijon mustard

1 to taste Celtic sea salt

1 to taste black pepper

Method

Salad Preparation

1

Prepare the Ingredients

In a large bowl, combine the olives, roasted red peppers, artichoke hearts, chopped salami, and shredded manchego cheese. Toss gently to mix.

2

Cook the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.

Vinaigrette Preparation

3

Make the Vinaigrette

In a blender, combine the sun dried tomatoes, olive oil, red wine vinegar, minced garlic, and Dijon mustard. Blend until smooth. Season with salt and black pepper to taste.

Assembly

4

Combine and Serve

Drizzle the sun dried tomato vinaigrette over the salad mixture. Gently toss to coat. Top each serving with a crispy poached egg and serve immediately.